Lemon Blueberry Ricotta Pancakes

A Bridgerton Special

Dearest gentle reader,

With part two of Bridgerton season three coming out this past week, I felt that this recipe was more than appropriate. While I don’t think they ate many pancakes in the show, for some reason this recipe gives me Bridgerton afternoon tea vibes - or maybe I’m just crazy and can’t get this show off my mind! Anyways, I love these fluffy and fruity pancakes with the perfect hint of lemon. “You occupy my every thought” is what you are going to be saying about these pancakes after you try them.

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Some notes on the ingredients:

• All-purpose flour - make sure it is unbleached!

• White sugar - you could substitute for 1/4 cup of honey if you want them to be less sweet.

• Eggs - I used extra-large eggs, so if you have small ones I would add an extra.

• Lemons - the juice and the zest are both used for that extra lemony flavour.

• Milk - Any milk alternatives will work in this recipe too! Just keep in mind that there is also cheese.

• Ricotta Cheese - Full fat is best here, but the light version would work as well.

• Fresh blueberries - frozen ones would work well here too since we are making a syrup. If you do decide to use frozen ones in the batter, it will probably turn purple, but will taste the same!

• Cornstarch & water - to make a slurry for the blueberry syrup.

• Maple syrup & butter - for serving, if you would like.

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Note:

• 5 minutes on each side is just a guideline, watch for that perfect golden colour before flipping!

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I want to thank each and every one of you for subscribing and being here! I am beyond excited to show you what I’ve been working on and improve my skills along the way. There’s lots coming, so stay tuned and know that I appreciate you. Let me know what you think and if there is any recipe I should try to tackle!

Until next week,

Emma